Pea and ham risotto

SERVES 4 PREP AND COOK TIME 50 MINUTES

2 cups (240g) frozen baby peas 50g butter, chopped 1 litre (4 cups) chicken stock 6 (400g) bacon rashers, rind removed, sliced thinly 1 tablespoon extra virgin olive oil 1 medium (150g) onion, chopped finely 2 cloves garlic, crushed 1½ cups (300g) arborio rice ½ cup (125ml) white wine or extra stock ½ cup (40g) freshly grated parmesan ⅓ cup fresh mint leaves (or basil, parsley or chives)

1 Boil, steam or microwave the peas according to packet directions. 2 Keep aside ½ cup of peas for serving. Place the rest of the peas into a small food processor with half the butter and process until smooth. Taste, then season with salt and pepper. 3 Meanwhile, heat the stock in a small saucepan over medium heat and keep it on a slow simmer while the risotto cooks. 4 In a large saucepan or deep frying pan over medium-high heat, cook bacon, stirring, until starting to go golden brown. Remove from pan; drain on paper towel. 5 Heat oil and remaining butter in the pan the bacon was cooked in. Cook the onion and garlic, stirring, for 5 minutes or until softened and translucent. Add the rice and continue to stir for a further minute until the rice starts to become translucent. 6 Add wine and allow rice to absorb the liquid. Reduce heat to medium; add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue stirring gently for 15-20 minutes or until the rice is tender, but still has a bite (al dente). 7 Stir in the pea purée, half the bacon and the parmesan. Taste and add salt and ground white pepper – parmesan can be salty so be sure to taste the risotto first. Served topped with the reserved peas, bacon and mint.

Not suitable to freeze. Peas and stock suitable to microwave.